Loading...

Preheat your oven to 400°F (200°C).

In an oven-safe pan or baking dish, drizzle 2 tablespoons of olive oil and sprinkle 1/2 teaspoon of Maldon salt evenly across the bottom. Arrange the sliced Roma tomatoes and red onion in a single layer over the oil and salt.

Evenly spread the washed and drained basmati rice over the tomato and onion layer. Place the chicken thighs on top of the rice.

In a separate mixing bowl, combine the salt, black pepper, Baharat spice, paprika, tomato paste, minced garlic, 1/3 cup of olive oil, and date syrup. Mix thoroughly until a thick, aromatic paste forms.

Add the 4 cups of boiling water to the red sauce paste and mix well until fully incorporated, creating a smooth liquid sauce.

Gently pour the prepared red sauce over the chicken and rice in the baking dish, ensuring all ingredients are moistened.

Wet a piece of parchment paper, crumple it, then smooth it over the top of the dish. Cover the dish tightly with aluminum foil on top of the parchment paper.

Bake in the preheated oven for 1 hour.

Carefully remove the parchment paper and aluminum foil from the dish.

Transfer the dish to the broiler for 5 to 7 minutes, or until the chicken achieves a golden brown color and the rice on top is slightly crispy. Keep a close eye on it to prevent burning.

Garnish with fresh chopped parsley before serving. Enjoy your Iraqi T'beet!


Preheat your oven to 400°F (200°C).

In an oven-safe pan or baking dish, drizzle 2 tablespoons of olive oil and sprinkle 1/2 teaspoon of Maldon salt evenly across the bottom. Arrange the sliced Roma tomatoes and red onion in a single layer over the oil and salt.

Evenly spread the washed and drained basmati rice over the tomato and onion layer. Place the chicken thighs on top of the rice.

In a separate mixing bowl, combine the salt, black pepper, Baharat spice, paprika, tomato paste, minced garlic, 1/3 cup of olive oil, and date syrup. Mix thoroughly until a thick, aromatic paste forms.

Add the 4 cups of boiling water to the red sauce paste and mix well until fully incorporated, creating a smooth liquid sauce.

Gently pour the prepared red sauce over the chicken and rice in the baking dish, ensuring all ingredients are moistened.

Wet a piece of parchment paper, crumple it, then smooth it over the top of the dish. Cover the dish tightly with aluminum foil on top of the parchment paper.

Bake in the preheated oven for 1 hour.

Carefully remove the parchment paper and aluminum foil from the dish.

Transfer the dish to the broiler for 5 to 7 minutes, or until the chicken achieves a golden brown color and the rice on top is slightly crispy. Keep a close eye on it to prevent burning.

Garnish with fresh chopped parsley before serving. Enjoy your Iraqi T'beet!
